Lemon Slices In Honey Citrus Concentrate For Your Health Recipes
HONEY-CITRUS ICED TEA
A frozen orange or lemon slice in the glass looks pretty and helps keep this refreshing punch nice and cold. Using honey instead of sugar adds a sweet touch. -Sheila Bradshaw, Columbus, Ohio
Provided by Taste of Home
Time 15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.
Nutrition Facts : Calories 124 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PICKLED LEMON SLICES
This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time is pickling in refrigerator time.
Provided by quotPink Eyedquot J
Categories Lemon
Time P7DT15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix the lemon juice, pickling spices, salt and sugar in a pot.
- Bring to a boil, and let cook to about body temp.
- Add the lemon slices to a largish tupperware container, and pour the brine over them.
- Refrigerate one week.
Nutrition Facts : Calories 48.9, Fat 0.1, Sodium 4717, Carbohydrate 15.4, Fiber 1.8, Sugar 9.2, Protein 0.6
CITRUS AND HERB TONIC
This simple infusion is loaded with bright winter citrus and heady aromatics. It works as a tea for sipping while curled up on a sofa or on the go, and it will add a spot of sunshine to your day. Treat this recipe as a concentrate - you can make it ahead of time and store it refrigerated in a covered container. To serve, portion in mugs and dilute with boiling water. Drizzle with honey or your sweetener of choice.
Provided by Yewande Komolafe
Time 30m
Yield 1 3/4 quarts
Number Of Ingredients 9
Steps:
- Slice the limes, lemon and orange into 1/4-inch-thick rounds, leaving the skin on. Place the citrus slices in a medium pot and fill with 8 cups of water. Stir in the turmeric and add the lemongrass pieces. Bring to a boil over high heat. Lower to a simmer and cook for 5 minutes.
- Remove from heat, and add the sliced ginger and fresh oregano. Cover and allow to steep for 10 minutes. Strain through a mesh sieve.
- Serve hot in mugs, as 1- to 2-ounce portions, diluted to taste with more hot water and sweetened with a drizzle of honey. Tonic can be cooled and stored refrigerated in an airtight container for up to 2 weeks. To reheat, portion the cold tonic into mugs and top with boiling water.
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